The Terrace Chef: Festive Barbecue Recipes

95 recipes for the best Barbecues, from the Backyard to the Riviera!• Mint Condition Vintage Cookbook / Has Never Been Used• Published in 1952• 142 pages• 5 x 3 5/8 inches• Plastic-coated recipe cards in a removable binding combForeword from 1952:"The day of elaborate entertaining is past and the informal, casual BARBECUE has taken its place. This, much to the delight of hostess and guest alike. Barbecues have become popular for several very definite reasons. The foremost reason that occurs to anyone who has attended a real Western style barbecue is the good food.Since it is most commonly held outdoors, you work up a healthy appetite for good hearty steaks, ribs, frank, roasts and burgers with or without tangy sauces. Accompaniments should be of the finger variety: pickles, potato chips or sticks, egg tomatoes, carrot curls, corn on the cob and hard boiled eggs.The keynote of a successful barbecue is participation on a division of labor policy. One guest can be appointed bartender, another fire watcher, another server and so on. Nothing makes a successful party like making your guests feel important and needed—and they are!”Cookbook Features:• Directions on building a Barbecue Pit by architect Irving J. Hirshman• Section with 24 distinct Menus combining various recipes for a themed-experience• 5 Tabbed Sections with Indexes: • Menus • Meat & Fish • Sauces, Soups, & Salads • Poultry, Game, & Vegetables • Desserts & Drinks• Table of Weights and Measures• Photographs including a cheese spread from Esquire, April 1952

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.